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foolproof buttermilk pancakes

The Best Lasagna Roll Ups Recipe

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4.6 from 48 reviews

These foolproof buttermilk pancakes are incredibly light, fluffy, and tender—perfectly golden on the outside with a soft, flavorful crumb and a rich tangy note from the buttermilk. Quick to whip up and absolutely stackable, they’re everything you crave in a classic breakfast pancake, ideal for both weekday mornings and leisurely weekend brunches.

Ingredients

Units Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup melted butter (plus more for the pan)
  • 1 tsp vanilla extract

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended and aerated. This ensures an even rise and flavor throughout the pancakes.
  2. Mix Wet Ingredients: In a separate medium bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until everything is completely smooth and incorporated. The mixture should be creamy and homogenous.
  3. Make Batter: Pour the wet ingredients into the dry ingredients. Gently stir together just until the flour is moistened—do not overmix; a few lumps are fine. Overmixing can make the pancakes tough.
  4. Rest Batter: Allow the batter to rest for 5 to 10 minutes. This lets the gluten relax and the batter to thicken, for even fluffier pancakes.
  5. Preheat Skillet: Heat a nonstick skillet or griddle over medium heat. Once hot, lightly grease with a little butter to prevent sticking and add flavor.
  6. Cook Pancakes: Pour 1/4 cup of batter per pancake onto the skillet. Let them cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes on the other side until golden brown and cooked through.
  7. Serve: Transfer pancakes to a plate and keep warm as you finish the rest. Enjoy stacked with maple syrup, fresh berries, or your favorite pancake toppings.

Notes

  • Don’t overmix the batter; small lumps are ideal for fluffy pancakes.
  • Letting the batter rest is key for tender pancakes.
  • Adjust heat as needed; too hot of a pan can burn the outside before the inside cooks.
  • Swap buttermilk for a mix of milk and 1–2 tbsp of lemon juice or vinegar if needed.
  • Pancakes can be kept warm in a 200ºF (95ºC) oven until ready to serve.

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